BAJA CAULIFLOWER TACOS
Gluten-free, Soy-free, Nut-free
Makes 12-14 tacos
Prep time: 20 minutes / Cook time: 20 minutes
For the batter
2 cups garbanzo bean flour
½ cup coarse corn meal
2 teaspoons baking powder
1 teaspoon dulse flakes
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2 (12-ounce) bottles of Mexican lager
​
For the tacos
1 head cauliflower, cut into bite-size florets
4 cups vegetable oil, for frying
Salt
12-14 corn tortillas
2-3 cups red cabbage, julienned
1 cup chipotle aquafaba mayo (recipe below)
2 cups mango salsa (recipe below)
​
To make the batter
-
In a large bowl, whisk together the garbanzo bean flour, cornmeal, baking powder, dulse flakes, cumin, chili powder, garlic powder, salt, and pepper.
-
Pour in 1½ bottles of beer and whisk well. The batter should resemble a slightly thick pancake batter.
To make the tacos
-
Toss the cauliflower into the batter and coat well.
-
Heat the oil in a large pot on medium heat to 350°F. Use a thermometer to check the temperature.
-
When the oil has reached the right temperature, carefully drop in a few pieces of cauliflower, one at a time, and cook 3 to 4 minutes each. When the pieces are nicely browned, remove with tongs and place on a heat-resistant plate lined with paper towels, or a roasting rack, to allow excess oil to drip. Repeat until all the cauliflower is cooked. Lightly sprinkle the fried bits with salt.
-
To build the tacos, place 3 to 5 cauliflower florets in the center of each tortilla. Top each taco with a generous pinch of shredded cabbage, a dollop of chipotle aquafaba mayo, and mango salsa.
​​
Chipotle Aquafaba Mayo
Gluten-free, Soy-free, Nut-free
Prep time: 10 minutes
Makes approx. 2 cups
​
½ cup aquafaba
¼ teaspoon cream of tartar
½ teaspoon mustard powder
1 teaspoon salt
2 teaspoons fresh lime juice
1 teaspoon apple cider vinegar
2 teaspoons agave
2 chipotle peppers in adobo, plus 1 teaspoon of adobo sauce, pureed
1 ½ cups sunflower oil
-
In a 32-oz mixing bowl, add aquafaba and whisk with a hand mixer for 3-5 minutes.
-
Add cream of tartar, mustard powder, salt, lime juice, vinegar, agave, and chipotle puree. Whisk for 2-3 more minutes.
-
Slowly add in oil while whisking constantly as mayo begins to thicken. Once all the oil has been added and well incorporated, transfer chipotle mayo to a mason jar and chill until ready to use.
​
Mango Salsa
Soy-free, Gluten Free, Nut-free
Makes 2 cups / Prep time: 10 minutes
​
2 large mangos or 4 small ones, peeled and diced small
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro
Juice of ½ lime
¼ teaspoon salt
​
-
Mix all ingredients in a large bowl and refrigerate for at least 1 hour.
-
This salsa will keep well in the refrigerator for 3 to 4 days.
​
​
Photo: Steven Seighman